Artichoke and Mozzarella Salad
2 tsp sun-dried tomato paste
4 tbsp olive oil
1 tbsp white wine vinegar
juice of 1 lemon
225g/8oz artichoke hearts in oil, drained and sliced
250g/9oz cherry tomatoes, quartered
225g/8oz mozzarella, drained and cubed
100g/3½oz rocket (arugula)
salt and ground black pepper
balsamic vinegar to drizzle
1 Mix the sun-dried tomato paste, olive oil and wine vinegar in a small bowl to make the dressing.
2 Stir in the artichoke hearts and mix well.
3 Put the artichoke hearts in a salad bowl with the tomatoes, rocket and mozzarella. Toss everything together gently and season to taste with salt and pepper.
4 Divide the salad among four serving plates. Drizzle with balsamic vinegar and serve.